Lemon and Blueberry Yoghurt ‘Cheesecake’

During my time on sugar free this was potentially one of the most amazing desert I made…
This is sourced from an amazing blog that has many good recipes!

1 ½ cups plain Greek yoghurt
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
2 tablespoons stevia (or to taste)
4 mejool dates, pitted
¾ cup raw almonds
Handful fresh blueberries
10 pistachios, chopped
½ teaspoon of agar-agar or 1 teaspoon gelatin

In a food processor, blend dates and almonds to a sticky crumble.
Press into the bottom of a bakers ring (or two ramekins) and refrigerate while you make the filling.
In a bowl, mix yoghurt, lemon juice, zest and stevia until well combined.
Dissolve agar-agar (or gelatin) in a little warm water, then add to yoghurt mix.
Pour on top of base, then allow to set for approximately 20 minutes – it should wobble like jelly but be firm to touch.
Remove bakers ring (if using) and top with blueberries and crushed pistachios.


I would make sure that you are using unsweetned greek yoghurt a lot of flavoured ones do have hidden sugars in them.
I also replaced the stevia with raw honey and it worked fine

Pumpkin Seed Pesto

Makes around 1 cup
½ cup toasted pumpkin seeds
1 garlic clove, minced
1 tablespoon chopped chives
2 sprigs of parsley
4 large leaves of basil
¼ cup freshly squeezed lemon juice
2 tablespoons olive oil
1/3 cup water
1/3 teaspoon coarse sea salt
Combine all the ingredients in a blender and blitz until completely pureed.


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